Freeze-drying is an important processing unit operation in food powder production. It offers
dehydrated products with extended shelf life and high quality. Unfortunately, food quality …

The possible health advantages and abundance of physiologically active substances in
mushrooms make them a prized food. To preserve mushrooms and extend their shelf life …

This study was conducted to evaluate the effects of different levels of osmotic pretreatments
prior to drying and different drying methods on nutritional quality of dried mushroom slices …

This articles provides results of an experimental investigation of three hybrid drying
technologies on the drying characteristics and key quality parameters of shiitake mushroom …

In this study, we determined the influences of different drying techniques such as natural air
(ND), hot-air (HD), vacuum (VD), infrared (ID), microwave (MD), and freeze drying (FD) …

This study was aimed to evaluate the effect of pretreatments and drying methods on the
chemical, physico‐chemical, sensory characteristics and nutritional value of oyster …

This handbook provides a comprehensive overview of the processes and technologies in
drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and …

Four drying methods, viz hot air drying (HD), vacuum drying (VD), microwave-vacuum drying
(MVD), and vacuum freeze-drying (FD), were used to dry white Hypsizygus marmoreus …

In U ganda, mushrooms constitute a very important nutritious food that is prepared in
different ways. The aim of the work was to determine the effects of pretreatments and drying …

Mushrooms, due to their basic composition and the presence of numerous mycochemicals,
can be used to improve various food matrices. The objective of this study was to determine …